Middle Eastern “Hamburger”

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

Years ago, when I was living in Berkeley, our family used to lunch regularly at a Lebanese restaurant not too far from our house. We became addicted to a few items on their menu: a great baba ghanouj with vegetables and pita bread, a really good lamb kabob with a fine pilaf enlivened with cinnamon and vermicelli, a crunchy falafel sandwich and, our favorite, the kefta. Alas, the rest of the community did not share our passion for this food (the restaurant was located too near